3 Block Meal
Ingredients:
1 tablespoon tamari soy sauce
2-inch piece kelp sea vegetable, scissor-cut into cubes
1 bay leaf
1 cup purified water
4 ounces plain soy tempeh, cubed
1 (6-inch) corn tortilla
2/3 teaspoon olive oil
1/3 cup onions, finely diced
1/2 red or gold bell pepper, cut in small dice
1 clove garlic, minced or pressed
1/4 cup vegetable broth
1/2 teaspoon ground cumin
1 1/2 teaspoons chili powder
1/4 cup cooked, drained black beans
1 cup shredded green leaf or romaine lettuce
2 teaspoons light sour cream
3 olives, chopped
1/4 cup cherry tomatoes, halved
1 ounce mozzarella cheese, grated
Instructions:
1. Combine tamari, kelp, bay leaf, and water in a 1- to 1 1/2-quart saucepan. Add tempeh cubes. Cover, bring to boil, then reduce heat and simmer without stirring for 30 minutes. Remove lid and simmer away liquid. Discard bay leaf. Grate, mash, or mince tempeh and kelp finely. 2. Meanwhile, make slits on four outer edges of the tortilla. Place the tortilla inside a small heat-proof bowl, overlapping the edges to form to the sides of the bowl. Place the bowl on a cookie sheet and bake in a preheated 350°F oven until lightly crisped, about 5 to 10 minutes. Remove from oven. Allow to cool, and then remove from bowl. Transfer to a bag and seal if made far ahead. 3. Add oil to a 10-inch skillet. Heat; add onions, bell pepper, and garlic. Stir until softened, about 2 to 3 minutes. Reduce heat to prevent scorching. Add vegetable broth and spices. Simmer for several minutes until liquid is absorbed. Remove from heat and add beans and tempeh mixture. 4. Spread 2 cups of lettuce on a dinner plate. Place taco bowl on top. Fill bowl with 1/2 cup shredded lettuce. Top with tempeh-bean mixture, sour cream, olives, and tomato slices. 5. Sprinkle mozzarella cheese over tempeh-bean mixture just before serving.